Hasi Majjige [Raw masala in yogurt]

 

This is what I would eat for the rest of my life without complaining. Cucumbers, yogurt and masala mix to make a delicious treat. My mouth is watering as am writing about it. It is also called raita by many people, however, It is not the usual raita which is made as a side for flavoured or spiced rice items. I learnt this recipe from my maternal aunt, a great cook.A great karnataka recipe to try. So here goes the recipe for the most simple yet amazing Hasi = raw, majjige = butter milk.

Prep time: 15 mins

Cook time: 3 mins

servings: up to 6

Ingredients:

For grinding:

1. Roasted Peanuts\ground nuts - 1 cup

2. Frozen\fresh shredded coconut - 1/2 cup

3. Cilantro - a handful

4. mustard seeds - 1 tsp

5. Fenugreek seeds - 1/2 tsp, or 1/4 tsp powder

6. Green Chillies - 7 to 9 [use according to your taste]

7. Yogurt - 2 to 3 cups

8. Salt - to taste

9. Asafoetida - 2 pinches

10. Cucumber - skinned and finely chopped. you will need upto 2 cucumbers.

For tempering:

1. Oil - 1 tsp

2. Mustard seeds - 1/2 tsp

3. Curry leaves - 1 string

Method:

1. If you are using whole fenugreek seeds, dry roast them and grind all the items except cucumber to a smooth paste. Make thick paste as thick as possible.

2. In a small wok, heat oil, add mustard seedes and let it splutter. Then add curry leaves. If you are using fenugreek powder instead of whole fenugreek, this will be the time to add it.

3. In a big bowl which can hold all the ingredients. Combine them and it is ready to eat.

Serving suggestions:

Goes best with steaming hot plain white rice. It can also be served with ragi mudde, shall update the recipe soon.

Tips:

1. You can substitute peanuts with dhalia [raost split chana dal]. Add 1/2 cup for these proportions.

2. On tips to roast peanuts, please check out my other post, kadilebeejada gojju.

Groundnut/Peanut broth with rice (Kadile beejada gojju)

This is a thick sweet, sour and hot broth, generally eaten with steaming hot rice. This gojju is made in the border areas of Andhra and karnataka... this is an instant and absolute favorite of everyone in my family..

Prep time: 30 minutes

Cook time: 20 minutes

Servings: 4 approx

Ingredients:

For dry roasting :

1. Peanuts/groundnuts - 1 cup (if you have plain roasted peanuts, they work too. The skinned version will save you time).

2. Dry Chilli - about 5 to 6, if you eat a lot hotter add more

3. Cumin seeds - 1 tsp

4. Coriander seeds - 2 tsp

5. Fenugreek seeds - 1/4 to 1/2 tsp

6. Cinnamon - 3 to 4 small pieces or 1/2 tsp powder

7. Clove - 3 to 4 or 1/4 tsp powder

8. Dry coconut - about 2 tbsp, if you have fresh, you about 3 tbsp.
9. Sesame seeds - 1/4 cup

Other Ingredients:

1. Jaggery  - 1 to 2 blocks, depends on how sweet you want it... 

2. Tamarind paste - 1 to 2 tsp depends on how sour you want it, please alter these quantities according to your taste.

3. Salt - to taste

4. Onion or okra or cucumber (chopped) - (optional) will taste good if you add any one of them.

5. Cliantro/green coriander for garnish, about a tbsp

6. Water - as required to cook okra and make gojju thinner, please eye ball.

For Tempering:

1. oil - 3 to 4 tsp

2. Mustard seeds - 1/2 tsp

3. Asfoetida - a pinch

4. Turmeric - a pinch

5. Curry leaves - a sting

Method:

1. Dry roast all the ingredients one after the other till they are well done in a skillet. The way you will know they are done is by smelling them, the spices give out a very good aroma when they are just right. Please do the dry roasting on low or medium heat and keep them stirring constantly for an even roast. (if using fresh coconut, do not dry roast it)

2. If using fresh coconut, put that into a blender and all the dry roasted masala and grind it in to a smooth paste.

3. Now in a pot, make the tempering as follows. On medium heat, pour oil and add mustard seeds and wait till it splutters. Now add Asfoetida, turmeric, Dry Chillies and curry leaves. If using onion or okra it would be the time to add them. Stir them around and add tamarind paste and jaggery. Add a little water (sufficient for okra to cook) and let okra get cooked. If using Onion, let it turn slightly golden brown and then add tamarind paste and jaggery and some water, depending on how thick or thin you want the broth to be in both cases.

4. Once okra/cucumber is cooked, add the masala and salt as required, let it cook for about 10 to 15 minutes. If using onion, just add the masala & salt after the jaggery melts.

5. Add cilantro to garnish and the broth is ready to eat with steaming hot white rice... 

Tip:

If you have an oven, put all the ingredients on a cookie sheet, heat the oven to 350F for 10 minutes. Put the tray in and let it stay there for 12 minutes approx. Make sure you have spread them evenly. do not add dry coconut or fresh. if using dry coconut in this method, dry roast it on stove top separately.

I am sure once you make this, you will keep making it over and again.